Here’s a fantastic substitute if your morning cup of oats is getting old. Make plenty of extras to freeze and toast as needed. Butter, maple syrup, and sliced bananas are delicious additions.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 to 6 round waffles |
Ingredients
- cooking spray
- 1 ½ cups gluten-free rolled oats
- ¾ cup almond milk
- 1 egg, at room temperature, separated
- 3 tablespoons melted butter
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
Instructions
- Preheat a waffle iron according to manufacturer’s instructions. Grease with cooking spray.
- Combine oats and almond milk in a large bowl.
- Whisk egg yolk and butter together in a small bowl; stir into oat mixture.
- Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form.
- Stir brown sugar and baking powder into the oat mixture. Fold beaten egg white gently into the batter.
- Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
- Substitute cow, rice, or soy milk for the almond milk if desired.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 234 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is my new breakfast favorite! I do add salt and sometimes some vanilla. I make these on the weekend and freeze the uneaten waffles for the week ahead! So happy to be able to eat waffles again with this gluten free recipe!
For the recipe police out there, I made changes. Okay? I was looking for a recipe for my diabetic husband that used little or no flour and was whole grain. I wasn’t concerned about gluten, so that was the first change. I used whole grain oatmeal, so the texture was rough, but manageable. I also used sesame seeds for crunch and extra fiber. I doubled the recipe, and added some cinnamon because other reviewers said it lacked some flavor. Instead of vanilla, I used almond extract. While heavy, the were very good. WHEN I make them again, because I will, I will either soak the oats in the milk overnight to soften them more, or blend some of the oats into a flour to improve the texture. I used stevia and regular milk. Overall, I like them a lot. We had some leftovers, and they were great after being in the toaster for a minute.
Sooo good. I added cinnamon to half and chocolate chips to the other half. With some butter and 100% maple syrup Gonna make more to reheat for breakfast this week.
I added the vanilla and cinnamon as suggested, as well ground the oats first with a handful of pecans. I had trouble with the first one separating when I lifted the lid of the grill. The batter did seem a bit dry so I added just two or three tablespoons more of the almond milk I had used and the second waffle came out perfect. Will make them again.
Okay, so, I have to admit, I had a senior moment and didn’t read the directions correctly. I whisked the entire egg in with the melted butter. Rather than waste the ingredients and start all over again, I went ahead and finished the recipe despite my mistake and made pancakes instead, and…. WOW! Awesome pancakes! Next time I’ll make waffles and follow the recipe correctly…
not a lot of flavor. Strange texture but filling
I had my doubts as I assembled the ingredients, but this turned out to be delicious! Followed the reviews and added 1 tsp cinnamon and vanilla. Next time I’ll try it in the Vitamix to get a smoother consistency (though the oats made it seem almost like a crumble topping!). I’ll be quadrupling it too in hopes of some leftovers!
I eat gluten free and eat oatmeal regularly, so for me the recipe was great as written. I served them with a side of chunky applesauce to offset the natural dryness of the oatmeal. I’ll need to work on getting the right amount of batter on the griddle to make the waffles come out more square.
I’m rating this with 4 stars because, as written, they are a little flavor lacking. The second time I made them I used “buttermilk” (made from 3/4 cup organic soy milk and 2 TBLS fresh squeezed lemon juice) and added 1 teaspoons cinnamon and vanilla. Super easy to make and fabulously delicious! This is our new Sunday morning waffle recipe
As written these were a bit bland so I added some cinnamon and vanilla to later waffles and they were perfect! A great gluten free waffle.